Potatoes Stroganoff
Indulge in the comforting flavors of Potatoes Stroganoff, a hearty twist on the classic beef stroganoff that’s entirely vegetarian and brimming with rich, creamy goodness. Tender bite-sized Russet potatoes are paired with sautéed baby bella mushrooms, caramelized onions, and a velvety sour cream-based sauce infused with garlic, Dijon mustard, and a hint of paprika. This one-pan dish is easy to prepare with simple pantry ingredients, making it perfect for busy weeknights or casual gatherings. Garnished with fresh parsley for a pop of color and brightness, Potatoes Stroganoff can be served as a fulfilling main course or a luxurious side dish, complemented by crusty bread or a crisp green salad. Ready in just 50 minutes, this comforting recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 8 ounces (sliced) Baby bella mushrooms
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 cup Sour cream
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Peel the potatoes and cut them into bite-sized pieces, approximately 1-2 inches in size.
Place the potato pieces into a large pot of salted water and bring to a boil. Cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced mushrooms to the skillet and cook for about 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring continuously to avoid lumps. Simmer the mixture for 4-5 minutes, allowing it to thicken.
Reduce the heat to low and stir in the sour cream, Dijon mustard, and paprika. Mix until the sauce is smooth and creamy. Season with salt and black pepper to taste.
Gently fold the cooked potatoes into the sauce, ensuring they are well coated. Cook for 2-3 minutes so the potatoes absorb some of the flavors.
Remove the skillet from heat and garnish with freshly chopped parsley before serving.
Serve hot as a main dish or a side, paired with crusty bread or a fresh salad if desired.
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 341.5 g | 124% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 46.0 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 627 mg | 48% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 8907 mg | 190% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
